Prosciutto Rosemary Pressed Baguette Sandwich

Prosciutto Rosemary Pressed Baguette Sandwich

Prep Time: 
10 min
Cook Time: 
10 min
Cuisine Type: 
Cheese Type: 
Recipe Description: 

The perfect picnic lunch, or grilled for a lunch indoors. Baguette filled with arugula, proscuitto and Herbes de Provence Alpha's Morning Sun cheese.

  • 1 baguette, halved horizontally
  • 2 tbsp mayonnaise
  • 2 tsp grainy mustard
  • 2 cups arugula
  • 1 tbsp olive oil
  • 1/4 tsp each salt and pepper
  • 8 thin slices prosciutto
  • 3 oz Alpha’s Morning Sun with Herbes de Provence Cheese, thinly sliced
Preparation Instructions: 
Scoop out some of the bread from bottom half of baguette. Spread mayonnaise and mustard on top half of baguette. Toss together arugula, olive oil, salt and pepper; arrange on bottom half of baguette. Top with prosciutto and cheese. Cap with top of baguette.
Cut into 4 pieces and wrap individually in waxed paper or parchment paper. Place plate with can or weight on top of sandwiches; refrigerate for 3 hours. (Or, for hot sandwiches, place in panini press and grill according to manufacturer’s instructions or until toasted and warmed through.)
Tip: Save scooped-out bread for another use, such as bread crumbs.
Tip: Serve sandwiches with chips, fries or coleslaw.
Tip: Try this recipe with many of our Alpha's Morning Sun cheeses such as Rosemary, Roasted Red Pepper & Cracked Peppercorn, or Pesto!

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